Inspection findings |
Inspection Date |
Inspection Score
(the higher the better) |
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All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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The chlorine sanitizer concentration, pH, or temperature is not adequate, specifically:
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The facility is not complying with variance provisions as approved, specifically:
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The reduced oxygen packaging process is unapproved or does not follow required procedures, specifically:
|
Jun 17, 2011
|
91 |
-
A test kit is not provided or is not accurate enough to measure the concentration of sanitizing solutions, specifically:
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All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
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Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
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Lights are not properly shielded, specifically:
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Pasteurized eggs or egg products are not substituted for raw shell eggs in foods that are not cooked, specifically:
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Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
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REPEAT VIOLATION Violations cited on two consecutive semi-annual inspections are repeat violations. These items double their point value when a repeat violation is observed.
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Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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The person in charge did not comply with demonstration of knowledge, specifically:
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The reduced oxygen packaging process is unapproved or does not follow required procedures, specifically:
|
Oct 28, 2011
|
83 |
-
Food employees do not keep their hands or exposed portions of their arms clean, specifically:
|
Nov 4, 2011
|
- |
-
All items that are marked *critical* are considered critical violations. They must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030. A recheck to determine compliance will be made within 14 days.
-
Food employees eat, drink or use tobacco in unapproved areas or use an inappropriate beverage container for drinking, specifically:
-
RECHECK INSPECTION REQUIRED FOR REPEAT CRITICALS This establishment has been cited for the same critical violation creating a significantly increased risk for foodborne illness on two consecutive inspections. A recheck inspection will be conducted per OAR 333-150-000(15), (51) and (54) and OAR Division 157 to determine whether specified corrections have been maintained. Failure to correct these critical violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-030.
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Raw or ready-to eat food is not properly protected from cross contamination, specifically:
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Ready-to-eat food is not properly date-marked, specifically:
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Shellfish tags are not attached to the receiving container or are improperly maintained, specifically:
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Temperature measuring devices are not provided, or are not easily readable, properly located, or accurately scaled in hot or cold food storage units, specifically:
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The reduced oxygen packaging process is unapproved or does not follow required procedures, specifically:
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Wiping cloths are not properly used or stored, specifically:
|
Mar 29, 2012
|
79 |
-
CRITICAL ITEMS CORRECTED All critical violations have been corrected.
|
Apr 17, 2012
|
- |
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Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
|
Jul 31, 2012
|
95 |
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All items that are marked *priority* or *priority foundation* must be corrected IMMEDIATELY or have an approved alternative procedure in place which must be corrected within 14 days of the designated time period. Failure to correct these priority and priority foundation violations within the designated period may result in restaurant closure in compliance with Oregon Administrative Rule 333-157-0030. A recheck to determine compliance will be made within 14 days.
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VIOLATION OF SECTION 3-501.14 Cooked potentially hazardous food is improperly cooled, specifically:
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VIOLATION OF SECTION 3-501.16 Potentially hazardous food is not maintained at proper hot or cold holding temperatures, specifically:
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VIOLATION OF SECTION 3-501.17 Ready-to-eat food is not properly date-marked, specifically:
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VIOLATION OF SECTION 3-501.18(A) Refrigerated, ready-to-eat, potentially hazardous food has not been consumed within the required time period or is not properly date-marked, specifically:
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Violations create a serious or imminent danger to public health. These violations require your immediate attention so that they are corrected, or a safe alternative procedure issued. During this inspection, you corrected all *PRIORITY AND PRIORITY FOUNDATION* violations that were observed, thereby protecting your customers and avoiding possible closure proceedings of your restaurant.
|
Jan 9, 2013
|
82 |
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